Plant-Powered Eats: Recipes from Laurent Duvernay-Tardif
As you might have noticed, plant-based and plant-forward cuisine is all the talk nowadays.
As a leading sustainable food service provider, we recently conducted a comprehensive survey on societal attitudes toward sustainable lifestyles, including plant-based eating. The insights gleaned from the Sustainable Food Barometer have been instrumental in understanding the evolving landscape of Canadians’ decision-making when it comes to sustainable food choices.
In our ongoing investigation into plant-based and plant-forward cuisine, we've also recently addressed common misconceptions in an article aimed at debunking myths surrounding these increasingly popular diets.
So, for Nutrition Month, we are exploring some surprisingly simple plant-forward recipes to help fuel your day.
Cooking with Laurent Duvernay-Tardif
Laurent Duvernay-Tardif teamed up with Leanne English, Sodexo’s National Culinary Director, to test out some of his go-to plant-forward recipes that not only showcase the versatility of plant-based ingredients but also embody his commitment to balanced nutrition.
Laurent is not only a superstar athlete and medical school graduate, but also a passionate advocate for nutrition education. Whether you’re a seasoned plant-based pro or just starting your journey, these simple recipes showcase both taste and nutritional value, aligning perfectly with our shared ethos of promoting holistic well-being.
Laurent’s Plant-Powered Picks
First up: the granola bar. Filled with healthy ingredients and natural goodness, it's a great example of how plant-forward eating can be convenient and versatile.
Chocolate Chip Granola Bar
Makes 4 bars
Ingredients
- 213 g quick oatmeal
- 44 g pumpkin seeds, shelled
- 66 g sunflower seeds, shelled
- 60 g shredded unsweetened coconut
- 4 ml ground cinnamon
- 60 g unsalted butter
- 50 ml honey
- 10 ml vanilla extract
- 89 g dried sweetened cranberries
- 89 g chocolate chips
Instructions
- In a mixing bowl, combine oats, pumpkin and sunflower seeds, shredded coconut and cinnamon. Mix well.
- Transfer oat mix to a sheet pan lined with parchment paper. Roast for 8 minutes at 350 °F. Toss halfway through.
- Remove from oven and cool completely.
- In a pot, bring butter, honey and vanilla to a soft boil. Remove from the stove and mix with roasted oat mixture. Cool completely.
- Once completely cooled, toss cranberries and chocolate chips. Press mixture into a half-sheet pan (24 x 30 cm) lined with parchment paper coated with vegetable oil spray.
- Refrigerate for 2 hours.
- Cut into 12 equal bars ( 2 x 6 inches).
Keep refrigerated.
Next, the Tofu Stir-Fry.
Packed with nutrients and flavour, it’s a great meal to replenish your body after a workout.
Tofu Stir-Fry
Makes 4 portions
Ingredients
- 340 g rice noodles
- 15 ml canola oil
- 5 ml fresh ginger, chopped
- 454 g extra firm tofu, diced
- 45 g carrot, julienne
- 45 g broccoli florets
- 32 g yellow onion, julienne
- 5 ml garlic, minced
- 55 g zucchini, sliced cut in half
- 25 g sugar snap peas
- 20 g shiitake mushrooms, sliced
- 75 g yellow pepper, julienne
- 59 ml green onion, chopped
- 25 g button mushrooms, sliced
- 15 ml tamarind paste
- 78 ml hoisin sauce
- 40 g Bok choy, chopped
- 20 g Chinese (Napa) cabbage, shredded
Instructions
- In a pan, heat the oil over medium-high heat.
- Add onions, tofu, ginger, garlic, carrot and broccoli to the pan. Sauté for 5 minutes.
- Add the other vegetables to the pan, except for the Chinese cabbage and Bok choy. Sauté for 2 minutes.
- When vegetables are cooked, but still crunchy, add cooked noodles, hoisin sauce, tamarin, Bok choy and Chinese cabbage. Mix well and continue cooking for 3 minutes.
Though distinct in flavour and purpose, these easy-to-make dishes illustrate how simple it can be to integrate more plant-based and plant-forward meals into your day-to-day and embrace a lifestyle that nourishes both body and soul.
Looking for more tips on shifting to plant-forward eating? We’ve got you covered.